what is japanese wagyu beef

Wagyu Beef — Delicious and Healthy

The unique combination of taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants.

Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef. And the saturated fat contained in Wagyu is different, forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.

what is japanese wagyu beef

The American Wagyu Association was incorporated in Texas on March 14, 1990 and serves to register Wagyu cattle in the U.S., Canada and other countries. The Association headquarters are based in Post Falls, ID. The Association has a vibrant membership base and continues to promote and develop a sustainable industry.

The opportunities Wagyu beef can offer are endless. Wagyu genetics caters to producers targeting the high end restaurant trade with highly marbled beef to the seedstock producer supplying cow / calf producers a crossbred alternative that will offer calving ease and premium carcass quality in a single cross which no other beef breed can.

Wagyu has a vital role to play in todays beef industry, increasing the quality of red meat produced that health conscious consumers demand.

Definition edit

Wagyu means “Japanese cattle” and is not the name of a breed of cattle. Japanese native cattle became almost extinct after the Meiji Restoration (1868), mainly as a result of crossbreeding with European breeds, with exceptions such as the Mishima cattle. There are only a few hundred Japanese native cattle, and meat from these cattle is rarely sold on the market. Therefore, Wagyu today refers to four breeds called improved Wagyu (改良和牛, kairyō wagyū) that have been established as fixed breeds through crossbreeding with European breeds.

The rich marbling that is considered a characteristic of Wagyu is actually a feature of the Japanese Black breed, and not of the other three breeds. This is often misunderstood because the Japanese Black currently accounts for 97% of all Wagyu raised in Japan.[6]

In 2001, bovine spongiform encephalopathy was reported in Japanese cattle and became a major social problem. Since then, the testing and registration of cattle in Japan has been tightened. Since 2007, only four breeds of kairyō washu and their crossbreds, as well as cattle born, raised, and duly registered in Japan, are allowed to be labeled as Wagyu for meat.

Western breeds such as Holstein and Jersey are also raised in Japan for dairy cattle. When meat from these cattle is sold in Japan, it must be labeled “domestic beef” (国産牛), not “Wagyu.”

Breeds and brands edit

Most of todays Wagyu are improved Wagyu (改良和牛, kairyō wagyū) that have been fixed as breeds through crossbreeding with foreign breeds. There are four breeds of improved Wagyu as follows:[42]: 66 [43]: 420 [44]

Native Wagyu (在来和牛, zairai wagyū) are cattle from ancient Japan that have not been crossbred with foreign breeds. It is also called “Japanese breed,” “pure Japanese breed,” “pure Wagyu,” etc. There are two breeds of native Wagyu as follows:

Kobe beef is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan’s Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, Wikipedia

FAQ

What is so special about Japanese Wagyu beef?

Since Wagyu cows are more physically resilient, their fat cells are more uniform across their muscles. Because of their muscles, Wagyu meat is pinker and much more delicate, resulting in a more flavorful, soft cut of meat. It can cook for extended periods without becoming leathery or dried up.

Why is Wagyu beef so expensive?

Wagyu beef comes from Japan. Because of that, if you want it in America, it needs to be imported. There’s an import quota in the United States, and once that quota has been met, a high import tax is added to all future imports. That means that the beef has to be priced higher as a result.

What part of the cow is Japanese Wagyu?

Sirloin. One of the most popular cuts of wagyu, the loin of the cow offers a rich, full-bodied taste that is truly incomparable. It is often heralded for offering the most characteristic flavours of wagyu, as it boasts the finest qualities associated with this type of Japanese beef.

Is Japanese Wagyu better than regular steak?

Marbling: The Wagyu Difference Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich, buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, meaning not only is Wagyu marbling more delicious, it’s also more healthy.

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